Hummus with Roasted Pumpkin and Feta
1 / 2
Total: 1 h 50 min
Prep: 20 min
·Cook: 1 h 30 min
Nutrition:300 kcalPer serving
Creamy hummus served with roasted pumpkin, sautéed chickpeas, crumbled feta, and dried cranberries, drizzled with olive oil. A simple and aromatic dish inspired by Middle Eastern cuisine.
Ingredients
4
250 g chickpeas
2 tablespoons of tahini
1 clove of garlic
juice of 1/2 lemon
4 tablespoons of olive oil
100 g pumpkin
40–60 g Feta cheese
20–30 g dried cranberries
salt to taste
Preparation
1
Cook the chickpeas in salted water for about 60–90 minutes until tender.2
Drain, reserving the cooking liquid (aquafaba).3
Preheat the oven to 200°C.4
Cut the pumpkin into small cubes (about 1–2 cm).5
Mix with 1 tablespoon of olive oil and a pinch of salt.6
Roast for about 20 minutes until soft and lightly browned.7
Set aside about 2/3 of the cooked chickpeas for the hummus and reserve the rest.8
Place the chickpeas for the hummus in a blender with tahini, garlic, lemon juice, 2–3 tablespoons of olive oil, and a pinch of salt.9
Blend until smooth, adding a little aquafaba if needed to achieve a creamy consistency.10
Briefly sauté the remaining chickpeas in a pan with a little olive oil and a pinch of salt until lightly browned.11
Spread the hummus on a plate.12
Top with the roasted pumpkin and sautéed chickpeas.13
Sprinkle with crumbled Feta and dried cranberries.14
Drizzle with the remaining olive oil.Rate this recipe
